Soups

Carrot and Coriander go so well together, but the splash of orange in this soup makes it doubly special.  Try it and see.

We can’t get enough of this recipe.   It is especially great for using up leftover courgettes and peppers.  Enjoy!  Each portion provided at least 2 of your 5-a-day.

Hazelnuts work beautifully with the nutty flavour of chestnut mushrooms and add a creamy texture without adding any cream, making this recipe fabulous for vegans and those who avoid dairy.

Low-fat, vegan and heart-healthy, this filling one-pot lunch or dinner is packed with vegetables and beans and with a slight chilli kick.

This soup came about as a result of a great conversation between our helpline team.  It has a base of tomatoes, lentil, onions and garlic but the great thing is you can add other ingredients to suit.  We included all the leftover “red vegetables” in this version and it turned out a fantastic deep red and pretty tasty too.   

You can use a variety of speciality mushrooms in this recipe or stick to the cheapest and it still comes out tasting delicious.  We used a good quality vegetable stock but you could use your own homemade stock or even substitute a 250mls of the vegetable stock for brown ale.    

This soup is so speedy, and using tofu gives a healthy dose of plant protein.  Make a quick meal of it with crusty bread.  Use reduced salt chicken stock and soy sauce to keep the salt as low as possible.   

A great heart-warming soup you can eat with wholegrain rolls or pitta bread. A low salt stock keeps the salt content down.

Come home to a heart-warming bowlful of this filling, low-fat soup straight from the Mediterranean.

This soup is really delicious either hot or cold, the hit of curry powder enhances the flavours of the sweet potato and the butternut squash.